Pumpkin and Walnut Muffins

Pumpkin and Walnut Muffins

Pumpkin and Walnut Muffins

Pumpkin and Walnut Muffins

Healthy Pumpkin and Walnut Muffins, for a treat, snack or breakfast idea.  I can’t resist these yummy muffins, so much so I have to freeze some after I make them so I don’t eat them all in one sitting!

Ingredients:

  • 1/2 cup grated raw pumpkin
  • 1/2 cup Coconut flour
  • 1/2 cup almond meal
  • 1/2 cup chopped basil leaves
  • 3/4 cup chopped walnuts
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 6 eggs
  • 1/2 cup melted coconut oil
  • 1/2 tsp vanilla essence

Method:

  1. Preheat the oven to 180 C degrees.
  2. Grate the pumpkin in a food processor (or squash, or sweet potato or carrots – get inventive here and use which ever veg tickles your fancy).
  3. Add all dry ingredients.
  4. Whisk eggs in a separate bowl and melt the coconut oil slowly in a pan over low heat.
  5. Mix egg and coconut oil with dry mixture and basil.
  6. If mixture is too dry add a little water
  7. Spoon into non stick silicon muffin trays and cook for 15-20 mins
  8. Serve warm with a blob of butter or cold.

YUM – Let me know what you think of this recipe and what you would like to see more of.

Enjoy

#fitnessfaster @fitness_faster #healthymuffins #muffins #pumpkinmuffin

 

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